Thai Tamarind Prawn Curry
How to make traditional Tamarind Prawn Curry. Our easy Thai seafood curry is spicy, tangy and sour, garnished with cilantro & fried shallots.
Servings: 4
Calories: 263kcal
Equipment
- measuring cups
- measuring spoons
- French knife
- Large Skillet or Wok
- Spatula or Wooden Spoon
Ingredients
- 1/4 cup Fried Shallots
- 4 Garlic Cloves
- 2 Shallots chopped
- 2 Cilantro Roots (or 6 stems)
- 2 Thai Chilies
- 4 tbsp Vegetable Oil seperated
- 9 oz Raw Prawns
- 1/2 cup Chicken Stock
- 3 tbsp Brown Sugar
- 3 tbsp Tamarind Puree
- 1 1/2 tbsp Fish Sauce
- 1/4 cup Jalapeno Peppers sliced
- 1 tbsp Cilantro chopped
Instructions
- Pound the garlic, shallots, cilantro root, and Thai chilies in a mortar and pestle into a rough paste. Alternatively, process them in a small food processor.
- In a wok or saute pan, heat 2 tbsp vegetable oil over medium-high heat. Add the prawns and sear until browned. Flip and sear the other side. Turn off the heat, remove the prawns from the pan, and set aside.
- Over medium-low heat, saute the herb paste in 2 tbsp vegetable oil until aromatic. Add the chicken stock, brown sugar, tamarind juice and fish sauce and stir until the sugar is dissolved. Let the sauce reduce until it is thick enough to coat the shrimp. Add the shrimp and toss to coat. Toss in the jalapeno peppers and remove from the heat.
- Remove the prawns, leaving the sauce behind, and set aside in a bowl. Pour the sauce onto the serving plate, then arrange the prawns neatly on top of the sauce. Top generously with fried shallots, and garnish with cilantro.
Nutrition
Calories: 263kcal | Carbohydrates: 16.8g | Protein: 16.1g | Fat: 14.9g | Saturated Fat: 3.1g | Cholesterol: 134mg | Sodium: 889mg | Potassium: 303mg | Fiber: 0.8g | Sugar: 10.9g | Calcium: 89mg | Iron: 1mg
